Instructions: Pancakes: Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove, browned side up, and stack while preparing the filling.

Filling: Cook the celery, onions, scallions and cabbage in the oil for 5 minutes, stirring frequently. Stir in the salt, pepper and tuna or chicken. Cool.

Place a heaping tablespoon of the filling at one end of each pancake and roll up, tucking opposite end in. Seal with a little beaten egg and chill. Fry in deep fat heated to 380 degrees until browned.

Serve with hot mustard and duck sauce.

Makes about 5.

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